Zucchini, Corn & Spinach Quiche

Directions

1. 1
   For the pie crust: Place dry ingredients (flour, salt, sugar) in food processor and pulse to blend.
2. 2
   Add butter in 1/2-inch cubes, one or two at a time.
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   Pulse between adding cubes of butter to incorporate.
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   Add water and pulse until the dough just comes together into a ball.
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   Flatten dough into a disc and wrap in plastic wrap.
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   Refrigerate 1 hour.
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   After dough has rested, roll into circle on well-floured surface and transfer into pie dish.
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   Crimp edges of pie crust and set aside.
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   For the filling: Slice zucchini and squash into thin slices (I used a mandoline) and place on a wire rack.
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    Sprinkle with salt and let sit for at least 15 minutes while preparing the rest of the filling.
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    In a large saute pan, heat olive oil over medium-high heat.
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    Add garlic and saute for 1 minute.
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    Add corn cut from corn cobs and onion.
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    Saute for about 5 minutes until the corn turns bright yellow and the onion starts to turn translucent.
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    Add fresh spinach and heat until it just wilts in the pan.
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    Take off heat and set aside.
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    In a mixing bowl, whisk together the eggs, milk, dried basil, dried oregano, salt and pepper.
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    Mix in the melting cheese and Parmesan cheese (I saved a little cheese to sprinkle over top).
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    Take a paper towel or towel and pat the zucchini and squash dry.
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    You want them as dry as possible so the quiche does not become soggy.
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    To assemble: Preheat oven to 375 degrees F. Layer zucchini/squash with onion/corn/spinach mixture in pie crust.
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    Pour egg mixture over top, making sure it gets all the way to the bottom of the crust.
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    Sprinkle the top with remaining cheese.
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    Bake for 45 minutes to 1 hour, until eggs become firm to the touch in the middle.
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    Let sit about 10 minutes once it is out of the oven to set before cutting.
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    Quiche can be served hot or warm.
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    Notes: 1.
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    You want to make sure the zucchini and squash are VERY dry or else there could be too much water in the mixture and you end up with a soggy pie crust.
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    2.
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    You can buy an uncooked pie crust at the store and complete the process the same way.
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    But whats the fun in that?
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    Mozzarella, Gouda, or another kind of melting cheese would be nice instead of cheddar but I had cheddar I had to use up!
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    It was still delicious!
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    I topped mine with fresh basil because I had it.
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    And because its pretty.
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    Who doesnt like pretty?